We used chicken breast instead of thighs because that is what I had in my freezer…I made some steamed carrots with Bayou Bourbon and Perfect Parmesan Biscuits…complete, delicious and simple meal!
Balsamic Marinated Chicken Thighs
1½ lbs. boneless skinless chicken thighs
1/3 cup Roasted Garlic Infused Oil
¼ cup Aged Balsamic Vinegar of Modena
2 tsp. Garlic Pepper Seasoning
1 tsp. Ultimate Steak Seasoning
Combine all ingredients in a gallon resealable freezer bag, turning to coat. Place bag in a shallow dish and refrigerate 30 minutes or longer. Preheat oven to 350°. Remove chicken from plastic bag, making sure the chicken is well coated with marinade; discard remaining marinade. Place into a greased 9×13-inch baking pan. Roast covered until browned or until internal temperature reaches 165°.
Serve with cheesy biscuits and a garden salad. Makes 6 servings.
Make ahead & freeze
Combine all ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and prepare as directed above.
Our next groceries:
6 Tbsp. olive oil, divided
1 lb. raw shrimp, peeled and deveined
10-13.25 oz. pkg. whole wheat linguine
1 packet Roasted Garlic & Herb Cheese Ball Mix (order at http://www.SimplyKimberS.com)
1 cup frozen peas
2 cups loosely packed fresh cilantro leaves, chopped
2 Tbsp. or juice of 1 lime
¼ cup grated Parmesan cheese